When I told Brent I was going to make these cookies, he looked at me and said, “I’m not sure I will like Pomegranate seeds in cookies.” I shrugged. He doesn’t care for sweets nearly as much as I do anyways. I realize it may sound weird, and it may not appeal to everyone, but these cookies are quite good and the pomegranate seeds are part of the magic for me. They’re not too sweet and the pops of red make them feel perfectly festive for this time of year.
After ten days in Europe (primarily Germany) and our first ever hiatus from this blog, we’re trying to get back into the swing of things. So I wanted to keep things super easy this week. We did a bunch of batch cooking over the weekend, and our recipe is simple: a baked fruit.
I was inspired by the cardamom and pear bundt cake I saw at Whole Foods this weekend. I love pears and I love cardamom! It’s a perfect spice for this time of year—warm and slightly spicy. If you can get Bosc pears, they are best because they are quite sturdy and hold up against baking and bold spices well. Otherwise, you might want to reduce the cooking time. Enjoy!
I can’t tell you how frequently I walk through the produce section of the grocery store at this time of year, and I day dream of a table full of sweet and savory selections made with the various squash and gourds on display. I will admit, though, that I’m not very brave when it comes to cooking with gourds and squashes.
This dish may be a bit safe (in that butternut squash isn’t a difficult food with which to work), but it’s layers of flavor are complex and delicious. There’s the sweetness from the squash, the tang from the balsamic, and the earthy savoriness from the spinach. I’m so excited to share this creation with you, and I hope you enjoy it for a weekend brunch or make-ahead for weekly breakfasts!
I love latkes but we don’t often think to make them because we don’t often have potatoes in our pantry. The fall weather makes me crave sweet potatoes, though, so I recently picked up a few at the grocery store. I don’t recall exactly what inspired this recipe. I’ve seen latke recipes with various ingredients beyond the potatoes—from other vegetables to cheeses. I chose to incorporate apples because I had them the house. I was pleasantly surprised by the flavor: slightly sweet and tangy. We ate the whole batch in one sitting. We hope you enjoy them as much as we did!
With the autumn season finally feeling like autumn (cool, crisp mornings for the win!), I have started craving warm spices, pumpkin, cider, hot teas, and, admittedly, holiday treats. This past weekend, I experimented with a new breakfast treat that draws from the theme of pumpkin-spice-everything at this time of year.
You may be familiar with two-ingredient banana pancakes, and that was my starting point. These pumpkin spice banana pancakes are delicate like two-ingredient banana pancakes; but they are well worth the care they require. I would argue you can eat them anytime of day, without syrup, because the banana and pumpkin play beautifully off each other to satisfy your sweet tooth. We hope you enjoy them!